In a heavy-based saucepan, gently heat the olive oil before adding in the courgettes and lemon juice and chilli flakes.

Season well and cook over a low heat for nearly an hour with a tight fitting lid. Some of the courgettes really stay intact, but others fall to mush.

If there is too much liquid, you can remove the lid and turn up the heat and cook until the liquid reduces. Or do what I do when cooking for a large number of guests.

Drain the juices and reduce them down separately.

Let the courgettes cool and, when ready to serve, heat them up along with the delicious lemon and olive oil reduction.